Nestled on the picturesque southeastern edge of Martha’s Vineyard, the Winnetu Oceanside Resort has long been synonymous with a coastal gastronomic journey that primarily revolves around traditional marine fare, such as lobster, chowder, and oysters. This past weekend, however, the resort transformed its culinary landscape by hosting the inaugural Ocean & Oysters festival—a vibrant celebration that expertly melded the world of fine whiskey and fresh bivalves. The narrative of this event was expertly crafted by the engaging Trey Zoeller, founder of the highly regarded Jefferson’s Bourbon, and now the Vineyard might just have an annual autumn tradition on its hands.
At the heart of this festival lies Jefferson’s Ocean, a bourbon that has captured the imagination of whiskey enthusiasts around the globe. What truly sets this spirit apart from typical American whiskeys is its unique maturation process. After being distilled and initially aged in Kentucky, the bourbon embarks on an oceanic adventure. It is shipped across the seas in containers, which causes the whiskey to churn within oak barrels, facilitating a more robust extraction of wood sugars and imparting subtle maritime flavors. This innovative process results in a spirit that is intriguingly suited to pair with the rich oysters harvested from the surrounding waters of Martha’s Vineyard.
The Ocean & Oysters event commenced with an enthusiastic oyster shucking session led by Cottage City Oysters, a local purveyor renowned for its fresh catch. Participants not only honed their skills but also engaged in storytelling with Zoeller, who shared anecdotes of his whiskey-hemmed voyages and the serendipitous inspirations behind his brand. As the sun began to dip below the horizon, a waterfront bar made from Jefferson’s Bourbon transformed the setting into an ideal backdrop for a classic clambake, where delicious seafood and bourbon flowed freely.
The following day, an evocative ritual took place in the Winnetu courtyard: a ceremonial barrel-filling that heralded the beginning of another batch of Jefferson’s Bourbon destined for the high seas. This moment captured the essence of the festival—a blend of local culture and maritime tradition. Those who participated in the weekend had the perk of knowing that this bourbon would eventually return to the Vineyard, creating yet another reason for excitement during next year’s Ocean & Oysters festival.
During the afternoon session, Trey Zoeller delved into the rationale behind the pairing of his bourbon with local oysters. He articulated the harmonious relationship between the spirit and the seafood, noting that the briny notes of Jefferson’s Ocean amplify the inherent flavors of Vineyard oysters. “The bourbon’s briny notes complement the punchiness of Vineyard oysters,” Zoeller emphasized, underscoring the symbiotic relationship between ocean and land flavors. This culinary philosophy not only contributed to the festival’s allure but also educated attendees on the intricacies of flavor pairing in the realm of seafood and whiskey.
As the festival drew closer to its conclusion with a Sunday brunch orchestrated by the Martha’s Vineyard Shellfish Group, a theme of serenity permeated the atmosphere. The absence of overwhelming summer crowds made it clear that autumn might be the island’s best-kept secret—a time for mild weather, stunning fall foliage, and a relaxed pace. The addition of a whiskey component created an unexpected yet delightful twist, as participants savored each bite and sip amidst the tranquil backdrop of the island.
Little Gem Resorts, the parent company behind Winnetu, is also setting its sights on expanding its culinary initiatives across its diverse portfolio. The success of the Ocean & Oysters festival is expected to inspire similar gatherings, akin to the Taste of Lovango festival, celebrating both celebrity chefs and Caribbean cuisine at the Lovango Resort in the US Virgin Islands. This reflects a broader trend where unique culinary experiences are harnessed to create memorable moments for guests, with the prospect of introducing more barrels of Jefferson’s Ocean.
Trey Zoeller’s involvement in the Ocean & Oysters festival illuminated the potential for maritime-aged bourbon to carve its niche within the culinary identity of Martha’s Vineyard. By fusing the vibrant flavors of the sea with the artistry of bourbon crafting, the inaugural festival has set a precedent for future celebrations. “We celebrated the synergy between salt-kissed oysters and ocean-aged bourbon with every bite, every sip, and every story shared by the water,” Zoeller articulated poignantly. As this new tradition blossoms, it promises not only to elevate autumn on the island but also to enrich its gastronomic heritage for years to come.